- 1 cup quinoa, rinsed
- 1/4 teaspoon fine sea salt
- Zest and juice of 1/2 lemon, reserved separately
- 1 tablespoon whole coriander seeds
- 1/8 teaspoon ground black pepper
Meanwhile, place coriander seeds in a small skillet. Cook over medium heat, shaking the pan frequently, until just fragrant, about 3 minutes. Transfer to a bowl to cool. Coarsely crack seeds in a spice grinder or with the back of a small heavy skillet.
Toss quinoa with coriander, pepper and lemon zest. Taste and stir in more lemon juice if desired.
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